Recipe

1-1/2 lbs. venison tenderloin, cut into 4 steaks
1 tsp. olive oil
1 tsp. fresh thyme, chopped
1 T. ketchup
1 T. currant jelly (or seedless raspberry jam)
2 tsp. soy sauce
1/4 c. cold water
1 T. peanut oil
1 T. unsalted butter, divided
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 T. chopped shallot
2 T. red wine vinegar
2 T. red wine

Using a meat pounder, pound the steaks gently until each is about 3/4-inch thick. Rub the steaks with the oil and sprinkle with the thyme. Arrange the steaks in a single layer on a plate, cover with plastic wrap, and refrigerate for at least 1 hour before cooking. (The venison can marinate for up to 8 hours.)

Mix the ketchup, jelly, soy sauce and water together in a small bowl. Set aside.

When you are ready to cook the steaks, heat the oven to 160-degrees.

Heat the peanut oil and butter in a large heavy skillet until hot. Sprinkle the steaks with the salt and pepper, place them in the skillet, and sauté over medium-high heat for 2 to 2-1/2 minutes on each side for medium-rare. Transfer the steaks to an ovenproof plate (leaving the drippings in the pan) and keep warm in the oven while you make the sauce.

Add the shallot to the drippings and sauté for about 20 seconds. Add the vinegar and wine and cook until most of the liquid has evaporated, about 1-1/2 minutes. Add the jelly mixture and mix well, then stir in the butter. Boil for 10 seconds, and strain through a fine strainer.

Place a steak on each of four plates, coat the steaks with the sauce, and serve.

– Jacques Pépin, "Essential Pépin"

Skillet Sweet Potatoes

1 large long sweet potato (about 1 lb.), peeled and cut into 12 slices about 1/4-inch thick
1 T. unsalted butter
1 T. corn oil
1/2 c. water
1/4 tsp. salt

Arrange the sweet potato slices in a single layer in one very large or two slightly smaller nonstick skillets. Add the butter, oil, water and salt. Bring to a boil, cover and boil gently over high heat for about 5 minutes. Most of the water will have evaporated and the potatoes will be soft. Continue to cook, uncovered, over medium heat, turning, until the slices are nicely browned on both sides, about 2 additional minutes per side. Serve.

Recipe

4 bone-in, skin-on chicken thighs, about 2 lbs.
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 T. vegetable oil
13 oz. Andouille sausage, sliced 1/4-inch thick
1 medium yellow onion, finely chopped
1 rib celery, finely chopped
1 red bell pepper, finely chopped
5 cloves garlic, minced
2 T. tomato paste
1-1/2 c. chicken broth
(1) 8-oz. bottle clam juice
(1) 14.5-oz. can diced tomatoes, well drained
3/4 tsp. dried thyme
1/4 tsp. cayenne pepper
2 c. converted long-grain white rice, such as Ben's Original (see above)
1 lb. extra-large shrimp (26 to 30 per pound), peeled, deveined and tails removed
3 T. fresh chopped parsley

Adjust an oven rack to the lower middle position and preheat to 350-degrees.

Season the chicken all over with the salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until it shimmers. Brown the chicken on both sides, flipping once, about 8 minutes total. Transfer to a large bowl.

Add the sausage to the fat left in the pot and cook, stirring frequently, until lightly browned, about 5 minutes. Add to the bowl with the chicken.

Add the onion, celery and bell pepper to the fat in the pot and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and cook 30 seconds more (do not brown). Stir in the tomato paste and cook for 1 minute more.

Add the chicken broth, clam juice, diced tomatoes, thyme and cayenne pepper. Using a wooden spoon, scrape up any brown bits from the bottom of the pot. Add the chicken and sausage back to the pot, along with any accumulated juices, and bring to a simmer. Cover and cook over medium-low heat for 20 minutes.

Add the rice and stir to combine. Cover the pot, place in the oven, and cook until the rice is tender and all of the liquid has been absorbed, about 25 minutes, gently stirring the rice once halfway through cooking.

Transfer the chicken to a cutting board. Stir the shrimp into the rice mixture, cover and continue to cook in the oven until the shrimp are opaque throughout, 5 to 7 minutes. Using two forks, pull the chicken off the bones — discard skin and bones.

Gently stir the pulled chicken and parsley into the rice. Cover and let sit until the chicken is heated through, about 5 minutes. Serve.

— Jenn Segal, onceuponachef.com

Recipe

4 eggs
(1) 13.5 oz. can coconut milk
2-1/2 c. water
1 pack Japanese curry block (approx. 4 oz., or 100 grams)
1 large leek, green tops discarded, cut into 1-inch rounds
1/2 lb. green beans, cut into 1” pieces
1 large russet potato, peeled and cut into 1-inch pieces
(2) 15-oz. cans cooked lentils, do not drain
crispy shallots, for garnish (optional)
sea salt

Bring a saucepan of water to a boil, add the eggs and cook for 6 minutes. Immediately drain and place in cold water. When cool enough to handle, peel the eggs gently and set aside.

In a Dutch oven add the coconut milk, water and 1 tsp. salt and bring to a boil. Lower the heat to a simmer, then crumble in the curry block, mixing until it has dissolved. Add the leek, potato, lentils and their liquid, and green beans. Simmer, partially covered, mixing often, for about 30 minutes until the curry is thick and glossy and the vegetables are cooked.

To serve, spoon the curry into bowls. Place an egg on top and cut it open so that the yolk oozes out, and sprinkle with sea salt and pepper. If using, sprinkle with crispy shallots.

— Yotam Ottolenghi

Recipe

2 T. lemon juice
1/4 c. olive oil
1 tsp. honey
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
4 c. watermelon, cubed 1-inch, cold
2 c. arugula
3/4 c. feta cheese, crumbled
1 green onion, thinly sliced
2 T. fresh mint, chopped

In a large bowl, whisk the lemon juice, oil, honey, salt, and pepper until emulsified. Add the watermelon, arugula, feta, scallion and mint, and toss until evenly combined. Taste and adjust seasoning, if necessary, and serve immediately.

To enjoy this salad for a few days, make the dressing and store in a small container. Keep the salad ingredients separate in the fridge, then combine them in a serving bowl, and to each serving add about 1 T. of the dressing and toss.

— Jenn Segal, onceuponachef.com

Recipe

1 puff pastry sheet, rolled out to fit baking tray
5 oz. ricotta
2 T. finely grated Parmesan
2 egg yolks
1 T. white miso
salt and freshly ground black pepper
6 cloves black garlic, roughly chopped
1-1/2 T. balsamic vinegar
2-1/2 T. olive oil
3/4 lb. asparagus (I used 23 spears)
1/4 tsp. red chili flakes

Preheat the oven to 390-degrees.

In a small bowl, combine the ricotta, parmesan, one of the egg yolks, the miso and a good grind of pepper, and set aside.

Put the black garlic, vinegar, 2 T. of oil and 1 tsp. of water in the small bowl of a food processor and blitz smooth, scraping the sides of the bowl a few times as you go. Transfer to a small bowl and set aside.

Line a baking tray with parchment paper and lay the puff pastry sheet on top with the longer side facing you. Create a rim on the pastry by folding the edges over about 1/2-inch. Gently poke the center randomly with a fork about 12 times in all. Spread the ricotta mixture evenly over the center, then top with the asparagus tips, all pointing in the same direction and away from you. Drizzle over the remaining 1-1/2 tsp. oil, and lightly sprinkle the asparagus with salt and pepper. Add a small splash of water to the remaining egg yolk, beating to combine, and use this to brush all around the rim.

Bake for 25-28 minutes, or until the pastry is golden around the edges and cooked through. Transfer the tart to a large board, spoon over the black garlic dressing, sprinkle with the chili flakes and extra parmesan, then cut into eight pieces. Serve warm or at room temperature.

– Yotam Ottolenghi

Recipe

1 sheet puff pastry, thawed
9 slices prosciutto
1 wheel brie, cut into 1/4-inch slices
1 bunch fresh asparagus
1 large egg
1 T. water

For the egg wash, whisk together the egg and water in a small bowl until smooth and set aside.

Heat oven to 425-degrees and line two sheet pans with parchment paper.

Cut pastry into 9 equal squares. On a lightly floured surface, roll each square to 1/16-inch to about 4”x4”. Top each square with 1 slice prosciutto (fold prosciutto to fit, if necessary). Place one slice of brie and 4-5 asparagus spears at an angle on top of the prosciutto. Fold top right corner of pastry over asparagus, then fold bottom left corner over bundle and tuck under. Use a pastry brush to brush egg wash all over exposed pastry. Put on sheet pan and refrigerate until ready to cook, at least 30 minutes, or put in freezer for 10-15 minutes.

Bake for 15-20 minutes until puffed and golden brown.

Recipe

6-8 large scallops
Kosher salt and freshly ground black pepper
1 T. canola oil
2 T. unsalted butter, divided
2 T. shallot, minced
6 oz. oyster mushrooms, minced
2 tsp. fresh flat-leaf parsley, minced, divided
2 tsp. fresh tarragon, minced, divided
2 T. brandy
1/2 c. heavy cream

Liberally season both sides of scallops with salt and pepper.

In a frying pan over medium-high heat, add oil and 1 T. of butter. Add scallops and cook until no longer translucent and golden brown on the first side, 2-3 minutes. Turn over and sear on the second side until golden brown, 2-3 minutes. Transfer scallops to a plate and let rest.

To the same pan over medium-high heat, add the remaining 1 T. butter, shallots and mushrooms and cook, stirring occasionally until shallots are translucent and mushrooms have no more moisture, about 5-6 minutes.

Add brandy and cook until the alcohol has evaporated. Add cream, half of the parsley, and half the tarragon, season with salt and pepper, and cook until the cream has big bubbles at the edges and has thickened. Add scallops back to the pan, tossing to coat. Divide scallops and sauce among two plates and garnish with the remaining half of the parsley and tarragon.

Recipe

1 oz. shiso leaves (about 20 large leaves from my plant)
3 T. pine nuts, toasted
2 cloves garlic, peeled
1/4 c. Parmesan cheese, grated
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1/4 c. olive oil

Place the shiso leaves, pine nuts and garlic in a food processor and pulse until smooth. Add the Parmesan, salt and pepper and pulse several more times until incorporated. With the machine running, pour in the olive oil and process until smooth. Add a few tablespoons more to help it blend, if necessary.

Pour into a clean jar and top with a thin layer of olive oil. Store in the refrigerator. Makes about 1/2 c.

Recipe

2 T. rice vinegar
2 T. vegetable oil
2 T. brown sugar
1 T. soy sauce
1 T. fresh lime juice from 1 lime
2 tsp. toasted sesame oil
1 T. freshly grated ginger
1 clove garlic, minced
1 jalapeño pepper, ribs and seeds removed, finely diced
1-1/2 lbs. medium asparagus
4 green onions, finely sliced (about 1/2 c.)
1/4 c. fresh cilantro, chopped
1/4 c. fresh mint, chopped
2 T. sesame seeds
Kosher salt to taste
3/4 c. sliced roasted almonds

For the dressing, in a mixing bowl large enough to fit all of the ingredients, whisk together the rice vinegar, vegetable oil, brown sugar, soy sauce, lime juice, sesame oil, ginger, garlic and jalapeño. Set aside.

Cut off the tough ends of the asparagus spears and cut at an angle into thin slices, about 1/8-inch thick, leaving the tips intact. Add the sliced asparagus to the mixing bowl and toss with the dressing. Add the green onions, cilantro, mint and sesame seeds and toss again. Taste and adjust seasoning with salt, if necessary. Refrigerate for at least 2 hours or overnight.

When ready to serve, stir in the almonds. Serve cold or at room temperature.

— Jenn Segal, onceuponachef.com

Recipe

3 T. flour
Kosher salt
1/4 tsp. freshly ground black pepper
4 thin-sliced chicken breasts, about 1.25 lbs. (if using regular boneless chicken breast, slice in half horizontally and pound to about 1/4-inch thick)
2 T. olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 c. heavy cream
1 c. chicken broth
1/3 c. sun-dried tomatoes packed in oil, drained, finely chopped
2 tsp. tomato paste
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
1/4 tsp. sugar
2 T. grated Parmesan or Pecorino Romano cheese
2 T. fresh chopped basil or tarragon, plus more for serving

Place the flour, 3/4 tsp. salt and the black pepper in a ziplock bag and shake to combine. Add the chicken to the bag, seal tightly and shake to coat the chicken evenly. Set aside.

Heat the oil in a large skillet over medium-high heat. Place the flour-dusted chicken in the pan and cook, flipping once, until the chicken is lightly golden and just cooked through, about 3-4 minutes total. Transfer to a plate and set aside.

Reduce the heat to medium and add the onions to the skillet. Cook, stirring frequently, until softened and translucent, 2 to 3 minutes. Add the garlic and cook, stirring constantly, for 30 seconds more; do not brown. Add the cream, broth, sun-dried tomatoes, tomato paste, oregano, red pepper flakes, sugar and 1/4 tsp. salt. Use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is thickened, about 5 minutes.

Stir in the cheese and fresh herbs. Add the chicken back to the pan, along with any juices that accumulated on the plate; reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 1 to 2 minutes. Sprinkle with more fresh herbs and serve.

— Jenn Segal, onceuponachef.com

Recipe

8 manicotti
1/2 c. fresh Dungeness crab

For the Stuffing:
4 oz. (1 c.) smoked salmon
1 c. ricotta cheese
zest of half a lemon
3 garlic cloves, grated

For the Sauce:
4 T. butter
3 T. flour
1-1/4 c. half and half
2 T. freshly squeezed lemon juice
4 T. finely grated Parmesan cheese
1/4 tsp. Kosher salt
1/4 tsp. freshly ground black pepper

For the Bread Crumbs:
1/2 c. Panko breadcrumbs
2 T. butter
1/4 tsp. Kosher salt

Preheat the oven to 375-degrees.

In a medium bowl, mix together the smoked salmon, ricotta cheese, lemon zest and garlic. Set aside.

Bring a large pot of water to a boil that has been salted and 1 tsp. olive oil added. Boil the manicotti for 7 minutes. Remove from the water with a spider strainer, rinse briefly under cold water and place pasta on paper towels to drain. Then place them back in the plastic container from the box they came in; this helps to hold their shape and keep them separated so they don’t stick together.

Stuff the cooked manicotti with the salmon/ricotta mixture and set aside while you make the sauce.

In a medium saucepan melt the 4 T. butter over medium heat. Add the flour and stir with a whisk continuously for one minute until a paste forms, but don’t let the butter brown. Add the half and half and stir continuously for 3-5 minutes until the sauce thickens. You want it to be thick, but pourable (not as thick like chowder). If it becomes too thick, remove it from the heat and add a little half and half. Once the sauce is perfect, stir in the parmesan and lemon juice. Season with salt and pepper to taste.

Immediately pour half the sauce into the bottom of an 8”x9” baking dish. Lay the stuffed manicotti in the dish so they are touching. Pour the remaining sauce over the top of the manicotti. Cover with aluminum foil and bake for 25 minutes.

While the manicotti are baking, toast the panko breadcrumbs with the 2 T. of butter in a nonstick frypan until golden, about 5 minutes, stirring constantly. Pour into a bowl to stop the cooking.

Sprinkle the toasted panko crumbs on top of the cooked manicotti, and top with fresh Dungeness crab.

Recipe

2-lb. side of salmon, skin and pin bones removed
1 T. olive oil
1/2 tsp. Kosher salt

French Herb Salsa:
3 T. shallot, finely diced
3 T. white wine vinegar
3 T. Italian parsley, finely chopped
1 T. chives, finely chopped
1 T. basil, finely chopped
1-1/2 tsp. tarragon, finely chopped
6 T. (3 oz.) olive oil
1/4 tsp. Kosher salt
1/8 tsp. freshly ground black pepper

Preheat the oven to 225-degrees.

Place the salmon on a baking sheet and drizzle with 1 T. olive oil and rub it in evenly with your hands. Sprinkle the salt over the top. Roast for 35 minutes (and up to 45 minutes, depending on thickness of the filet), until the fish begins to flake in the thickest part when you poke it with your finger. Because this method is so gentle on its proteins, the fish will appear translucent even when it’s cooked.

Once the salmon is cooked, break it into large, rustic pieces and spoon the herb salsa on top in generous amounts.

For the French Herb Salsa:
In a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate.

In a separate medium bowl, combine the herbs, olive oil, salt, and black pepper. Add the shallot and 2 tsp. of the vinegar to the herbs. Stir well.

Recipe

1/4 c. olive oil
1-1/2 ounces (43 grams) bittersweet chocolate (finely chopped or use bittersweet chocolate chips)
1/4 c. unsweetened cocoa powder
1/2 tsp. vanilla extract
1/2 c. aquafaba (from one 15-oz can chickpeas)
1/3 c. sugar
1/4 tsp. cream of tartar
pinch of Kosher salt

In a large heatproof bowl, add the olive oil and bittersweet chocolate chips and set over a pan of simmering water, being sure to not let the bottom of the bowl touch the water. Once melted whisk until thoroughly incorporated. Take off the heat and whisk in the cocoa powder and vanilla extract. Set aside.

While the chocolate mixture cools, get out your stand mixer with a whisk attachment. Add the aquafaba, sugar, cream of tartar and salt to your mixer’s bowl and beat over medium-high speed for 7 minutes until slightly glossy soft peaks form.

Take one-third of the whipped aquafaba and fold into the chocolate mixture with a rubber spatula until fully combined. Add the rest of the whipped aquafaba and fold gently until well incorporated and no streaks remain. Spoon into four serving dishes. Cover and refrigerate for at least four hours or overnight (can be refrigerated up to 24 hours). Top with whipped cream, shaved chocolate, berries and/or chopped nuts.

— America’s Test Kitchen

Recipe

(1) 9-inch deep dish frozen pie crust
half of a butternut squash, peeled, seeded, cut into 1/2-inch pieces
1-1/2 T. olive oil, divided
1/2 T. butter
3/4 tsp. salt, divided
freshly ground black pepper
1 leek (white and light green parts only), chopped
2 garlic cloves, minced
3 eggs
1 c. half and half
4 slices prosciutto, chopped
1/2 c. Pecorino-Romano cheese, finely grated
1 c. gruyere cheese, grated
2 T. chopped fresh sage

Preheat oven to 400-degrees. Place squash on a nonstick or greased sheet pan and drizzle with 1 T. olive oil, 1/4 tsp. salt, and freshly ground black pepper. Bake for 30 minutes.

For the frozen pie crust, remove from freezer and thaw at room temperature for 10 minutes. Prick bottom all over with a fork, set on a sheet pan and bake at 400-degrees for 13 minutes. Once removed from oven, turn the heat down to 325-degrees while you prepare the rest of the filling.

Heat remaining 1/2 T. olive oil and 1/2 T. butter over medium heat in a medium skillet and sauté chopped leeks for 5 minutes until tender. Add 1/4 tsp. salt and the garlic and sauté an additional minute. Remove from heat.

In a medium bowl, whisk the eggs, 1/4 tsp. salt and 1/8 tsp. freshly ground black pepper, pecorino-romano cheese, and half and half until well mixed.

To assemble, spread half the gruyere cheese on the bottom of the pie crust, followed by the roasted butternut squash, leeks, prosciutto, and chopped sage. Top with the other half of the grated gruyere cheese. Pour the egg mixture over the filling ingredients.

Bake for 45 minutes. Remove from oven and set pie plate on a rack to cool 10 minutes before serving. Cover remainder in foil and refrigerate.

Recipe

1 lb. puff pastry, thawed overnight

For the Eggs:
3 T. butter
8 eggs
1 T. chopped fresh chives
1 T. chopped fresh flat-leaf parsley
2 tsp. snipped fresh tarragon
1/4 tsp. grated nutmeg
salt and freshly ground black pepper to taste

For the Spinach:
16 oz. frozen spinach, thawed, and liquid squeezed out
1 T. olive oil
1 T. unsalted butter
salt and freshly ground black pepper to taste
2 cloves garlic, peeled and minced
1/2 tsp. grated nutmeg
3 T. heavy cream (or half and half)

Rest of Filling:
8 oz. Swiss cheese (or gruyere), thinly sliced
8 oz. smoked turkey (or ham), thinly sliced
16-oz. jar roasted red peppers, drained and patted dry
1 large egg beaten with 1 T. water and a pinch of salt

Generously butter an 9-inch springform pan. On a lightly floured work surface roll both sheets of pastry together. Cut off 1/4 and set aside, covered. Roll out pastry to fit the pan and go up the sides, leaving a 1-inch overhang. Carefully fit the pastry into the pan, pressing to get a smooth fit. Roll out the smaller piece of pastry for the top to fit width of pan (9-inch diameter) and set aside on plate. Use dough scraps for cut-out designs, like leaves, and place on a separate plate. Cover all with plastic wrap and refrigerate while you prepare the filling.

In a large skillet over medium heat, add the olive oil, butter, garlic, and drained spinach. Season with salt and pepper. Stir in 3 T. cream. Sauté for a few minutes. Transfer to a plate to cool down, cover and refrigerate.

In same saucepan on low heat, melt 3 T. butter and then add the eggs, stirring with a wooden spoon to break up and combine. Add the herbs, salt and pepper. Gently but constantly stir the eggs, pulling the eggs that start to set into the center of the pan. Slide the eggs onto a plate, without mounding them, cover and chill. You want a loose, soft scramble since the eggs will be baking for a little over an hour.

Remove the pastry-lined springform pan from the refrigerator and layer the filling ingredients evenly in the following order: *half the eggs *half the spinach *half the turkey *half the cheese *all the roasted peppers laid flat. Continue layering in reverse order: *remaining cheese *remaining turkey *remaining spinach *remaining eggs. Spread each layer to the edge of the pan, using a spatula for the eggs and spinach.

Fold the excess crust (1-inch overhang) in over the filling, and brush the rim of crust you’ve created with the egg wash. Center the rolled-out top crust over the tourte and gently push the edges down into the pan, pressing and sealing the top and bottom crusts along the sides. Brush the top with the egg wash and cut a vent hole in the center of the crust. Add the pastry leaves and eggwash them too. Chill for 30 minutes before baking.

Preheat oven to 350-degrees. Place the tourte on a sheet pan, give it another coat of egg wash, and bake 1 hour-15 minutes. Let rest on a rack until it reaches room temperature. Run a blunt knife around the edges of the pan and release the sides. Let cool for 30 more minutes before cutting.

— Chef Michel Richard

Recipe

(2) 6-8 oz. salmon fillets, skin on
1/4 tsp. sweet paprika
1/8 tsp. cayenne pepper (use 1/4 tsp. if you like more heat)
1/2 tsp. garlic powder
1/2 tsp. dried oregano
salt
4 T. olive oil, divided
1 bunch Tuscan kale (aka Lacinto or Dinosaur kale), stems removed, leaves torn into bite-sized pieces
3 garlic cloves, minced
1 tsp. honey
granted zest and juice of 1 lime

Preheat the oven to 400°F and set an oven rack in the lower-middle position.

For the salmon: In a small bowl, combine the paprika, cayenne, garlic powder, dry mustard, oregano and 1/4 tsp. salt; stir until evenly mixed and no lumps remain. Use 1 T. of the oil to grease a rimmed sheet pan. Place the salmon filets, skin-side down, on the pan, leaving space between them; drizzle the salmon with 1 T. of the oil. Sprinkle the spice mix evenly over the salmon.

For the kale: In a medium bowl, toss the kale with the remaining 2 T. of oil, the minced garlic, and a pinch of salt. Arrange it all around (but not covering) the salmon.

Place the pan on the lower-middle rack and roast for 12 to 14 minutes for medium-cooked salmon. (If you prefer your salmon medium-rare, cook 10 to 12 minutes; for well-done, cook 15 to 17 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle the lime zest and juice over the fish and serve.

— Jenn Segal, onceuponachef.com

Recipe

For the Chicken:
1 c. flour
1 egg, beaten
1 packet from a 6.35-oz. box falafel mix (I used Knorr)
1 lb. chicken breast, pounded to 1/2-inch thick (I usually get 2 large chicken breasts per pound and serve half a breast per serving)
Kosher salt and freshly ground black pepper
olive oil or vegetable oil for frying

For the Salad:
5-oz. baby arugula
juice of half a lemon
Kosher salt
olive oil for drizzling
1 pint grape tomatoes, thinly sliced
half an English cucumber, thinly sliced

Yogurt Dressing for the Chicken:
1 c. nonfat Greek yogurt
olive oil
1/4 tsp. Kosher salt
1/8 tsp. freshly ground black papper
juice of half a lemon
1 T. red wine vinegar
1 T. finely chopped fresh cilantro
1 T. finely chopped fresh dill
1 T. finely chopped fresh mint

For the yogurt dressing, combine the yogurt, a drizzle of olive oil, salt and pepper, lemon juice, vinegar, cilantro, dill, and mint. Whisk well, then cover and keep in the refrigerator until ready to use.

For the chicken, set up a breading station with three shallow plates, one with the flour, one with the egg, and one with the falafel mix as the breadcrumbs. Sprinkle the chicken with salt and pepper; evenly coat in the flour, shaking off the excess, followed by the egg, and finished with the falafel mix. Put on a plate and refrigerate 30 minutes before cooking (this helps the breading adhere).

Preheat the oven to 400-degrees. Fit a baking sheet with a wire rack and set aside.

In a large skillet, add 1/4-inch of oil over medium high heat until the oil is shimmering. Add the chicken and cook until browned, about 3 minutes per side. Transfer the chicken to the prepared baking sheet. Bake until the chicken is cooked to 165-degrees, about 15 minutes.

For the salad, toss the arugula in a large bowl with the lemon juice, a pinch of salt, and a drizzle of olive oil. Add the tomatoes and cucumbers and season with more salt to taste. Toss to combine.

After removing the chicken from the oven, let it rest for 5 minutes. Plate with the salad on top and to the side of the cutlet, with a big dollop of yogurt dressing on the side.

— Katie Lee Biegel, Food Network

Recipe

Vegetables:
3 T. dry white wine
2 T. olive oil
3 cloves garlic, minced
12 oz. jar artichoke hearts, drained
8 oz. haricot vert, trimmed and cut in half
1 pint grape tomatoes
1/3 c. kalamata olives, pitted and coarsely chopped
2 T. capers, drained and coarsely chopped
1 red onion, cut into chunks
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper

Shrimp:
1 T. olive oil
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
1 clove garlic, minced
grated zest and juice of 1 lemon
1 lb. cleaned large shrimp
1/4 tsp. Kosher salt
pinch of freshly ground black pepper

1 French baguette, cut in half lengthwise and then crosswise into 4 pieces total
olive oil for drizzling onto bread
4 oz. crumbled feta cheese

Preheat oven to 450-degrees.

For the vegetables: In a large bowl, whisk the white wine, olive oil and garlic. Add the drained artichokes, haricot vert, tomatoes, olives, capers and onions and toss to coat. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Transfer the mixture to a baking sheet and spread evenly. Roast 12 minutes.

For the shrimp: While the vegetables are roasting use the same bowl and mix together the olive oil, oregano, red pepper flakes, garlic and lemon zest and juice. Add the shrimp and toss to coat. Season with 1/4 tsp. salt and a large pinch of black pepper.

Drizzle the baguette pieces with olive oil.

Remove the baking sheet from the oven and add the shrimp. Stir and evenly spread out the shrimp and vegetables. Drizzle any leftover marinade over the shrimp and veggies. Add the pieces of baguette around the perimeter. Roast until the shrimp is pink and opaque, about 8 to 10 minutes.

Transfer to a serving bowl, sprinkle with crumbled feta and serve with the bread.

— Katie Lee Biegel, Food Network

Recipe

2 garlic cloves
2 tsp. fresh thyme leaves
Kosher salt and freshly ground black pepper
1 c. panko
1 T. grated lemon zest
olive oil
1 T. unsalted butter, melted
3 T. Dijon mustard
1/4 c. dry white wine
4 large boneless, skinless chicken thighs
1 lb. fingerling potatoes, halved lengthwise (or petite potatoes, halved)
salad greens - frisee, green leaf lettuce, or romaine

Mustard Vinaigrette:
1/4 c. minced shallots
1/4 c. apple cider vinegar
1/2 c. olive oil
1 T. Dijon mustard
Kosher salt and freshly ground black pepper

Preheat the oven to 375-degrees. Place the garlic, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper in a food processor and process until the garlic is finely minced. Add the panko, lemon zest, 1 T. olive oil, and butter and pulse a few times to moisten the panko. Pour into a shallow bowl. In another shallow bowl, whisk together the mustard and wine.

Pat the chicken thighs dry with paper towels and sprinkle generously with salt and pepper. Dip each piece first in the mustard mixture to coat the top and bottom and then coat the top side only in the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on one side of a sheet pan, crumb side up, and press about an extra tablespoon of remaining crumbs onto the chicken. Any leftover crumbs can be added to the potatoes.

Place the potatoes, any remaining panko mixture, 1 T. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a bowl and toss. Spread the potatoes on the other side of the sheet pan in one layer and roast both the chicken and potatoes together for 35 to 40 minutes.

Meanwhile, place the greens on a serving platter. When the chicken and potatoes are done, toss the greens with enough vinaigrette to moisten and place the chicken and potatoes on top, adding any crumbs from the sheet pan.

For the vinaigrette, place the shallots, vinegar, olive oil, mustard, 1/2 tsp. salt and 1/4 tsp. pepper in a small bowl and whisk until emulsified.

— Ina Garten, Food Network

Recipe

1 lb. ground beef
1 packet taco seasoning mix
1 head iceberg lettuce, broken up
4 green onions, chopped
1 can red kidney beans, drained
1 avocado, chopped
2 celery stalks, chopped
tobasco sauce, a few dashes
2 medium tomatoes, chopped
1 c. grated cheddar cheese
3/4 c. chopped black olives
2 hard boiled eggs, chopped
1 small bottle Catalina Dressing
1 c. sour cream, for garnish
1 bag taco chips or Doritos

In a skillet over medium heat, sauté the ground beef with the packet of taco seasoning. Drain and set aside.

In a large mixing bowl add the rest of the ingredients, from the lettuce to the hard boiled eggs. When the ground beef has cooled, add to the bowl along with half the Catalina dressing, and mix well. Add more dressing as needed.

When ready to serve, crunch up the taco chips and mix into the salad. Top each serving with a dollop of sour cream, if desired. Serve more chips on the side.